I love how quickly this dessert comes together. There’s no baking involved, which makes it perfect for busy days or warm weather. The creamy filling is light and smooth, the crumble adds a buttery texture, and the cherry topping brings just the right amount of sweetness and tang. I also appreciate that I can prepare it ahead of time and let the refrigerator do the rest of the work.
Ingredients
1 (8 oz) package cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 2 cups whipped topping (thawed) 1 (21 oz) can cherry pie filling 1 cup graham cracker crumbs 1/4 cup unsalted butter, melted 2 tablespoons sugar
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
In a bowl, I combine the graham cracker crumbs, melted butter, and sugar until everything is evenly mixed. I set this crumble mixture aside.
In a large mixing bowl, I beat the softened cream cheese until completely smooth. I add the powdered sugar and vanilla extract, continuing to beat until well blended.
I gently fold in the whipped topping until the mixture becomes light and fluffy.
In a serving dish, I layer half of the crumble mixture on the bottom, pressing it lightly into an even layer.
I spread the cream cheese mixture evenly over the crumble layer.
I spoon the cherry pie filling over the cream cheese layer, spreading it out to cover completely.
I finish by sprinkling the remaining crumble mixture over the top.
I refrigerate the dessert for at least 2 hours before serving so it can firm up and the flavors can meld together.
Servings and timing
This recipe serves 8 people. Prep time: 20 minutes Chill time: 2 hours Total time: 2 hours 20 minutes
Variations
I sometimes swap the cherry pie filling for blueberry, strawberry, or mixed berry filling. If I want extra texture, I add chopped pecans to the crumble. For a chocolate twist, I mix mini chocolate chips into the cream cheese layer. I can also prepare individual servings in small cups for an easy party presentation.
storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. Since this is a chilled dessert, I keep it cold until ready to serve. Freezing is possible, though the texture may become slightly firmer once thawed.
FAQs
Can I make this dessert ahead of time?
Yes, I often make it the day before serving. I find it tastes even better after chilling overnight.
Can I use homemade whipped cream instead of whipped topping?
Yes, I can substitute stabilized homemade whipped cream, making sure it’s whipped to stiff peaks.
Do I need to bake the crust?
No, this is a completely no-bake recipe. The crumble sets as it chills in the refrigerator.
Can I use low-fat cream cheese?
Yes, I can use low-fat cream cheese, though the texture may be slightly less rich.
How do I know when it’s ready to serve?
After at least 2 hours of chilling, the layers should feel firm and hold their shape when sliced.
Conclusion
I enjoy making this Easy No-Bake Cherry Cheesecake Dessert whenever I want a quick, crowd-pleasing treat. With its creamy layers and bright cherry topping, it’s a simple recipe that delivers big flavor with very little effort.
The Best No Bake Cherry Cheesecake Dessert layered with smooth cream cheese filling, graham cracker crumble, and sweet cherry topping. An easy make ahead dessert that’s rich, creamy, and crowd pleasing.
Author:Sarah
Prep Time:20 minutes
Total Time:2 hours 20 minutes
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipped topping (such as Cool Whip), thawed
1 (21 oz) can cherry pie filling
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
Instructions
1. Make the Crumble
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated and crumbly. Set aside.
2. Prepare the Fluff
In a large mixing bowl, beat softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract. Beat until fully blended.
Gently fold in whipped topping until smooth and fluffy.
3. Assemble the Layers
In a serving dish (8×8-inch dish works well), spread half of the graham cracker crumble mixture evenly on the bottom.
Spread the cream cheese mixture evenly over the crumble layer.
Spoon cherry pie filling on top and gently spread to cover completely.
Sprinkle the remaining crumble mixture over the cherry layer.
4. Chill
Refrigerate for at least 2 hours before serving to allow the dessert to set and flavors to meld.
Notes
For clean slices, chill for 3–4 hours.
Swap cherry pie filling with blueberry or strawberry for variation.
Store covered in the refrigerator for up to 4 days.
For a firmer base, press the first crumble layer firmly into the dish before adding filling.
